Clean the eel by removing the skin, scales and bones. Use the back of a paring knife to scrape off any excessive layers of fat.

Break the cleaned eel fillets up into pieces approximately the size of a $2 coin. Put it all in a large mixing bowl and add the cooked potatoes, fennel tops, Baby Romaine leaves and apples. Drizzle approximately 3 tablespoons of Mustard Seed Dressing on the mix and combine.

Arrange salad in a bowl, top with croutons, pickled red onions and fresh herbs. Store bought croutons are fine, homemade ones using old rewena bread are better.

Mustard Seed Dressing

Dressings are one of things that are always open to interpretation, personally I like my dressings to be on the acidic side. Use this as a base but feel free to adjust according to personal taste.